Its been a crazy warm March this year but April has brought a little snow and winter like weather and since its Sunday and blustery out I figured it was the perfect night to make Gumbo. It smells amazing in here!
1lb raw shrimp peeled (fresh frozen medium large or jumbo whatever you have)
12oz andouille sliced or diced up to you
1 32 oz box of chicken stock or make your own shrimp stock with the shells
1 bottle clam juice
1 bell pepper medium/large dice
1 large onion medium/large dice
3 celery stalks diced
6 cloves of garlic minced
1 plum tomato diced
8 oz okra fresh frozen or canned whatever you can find!
1 tablespoon tomato paste
1 tablespoon smoked paprika
1 tsp cayenne
salt and pepper
1/4 cup vegetable oil
1/4 cup flour
heat oil in a heavy dutch oven once its hot add flour and stir with a wooden spoon till smooth over medium heat. Keep stirring until it smells like popcorn and looks like peanut butter time frame is probably 15-20 minutes.
Once the roux is deep dark and delicious add the onions, peppers, and celery and stir to combine. At this point it will look like you are sauteing your vegetables in bread crumbs but don’t worry its fine. Stir occasionally for 7-10 minutes then add the garlic and stir to combine.
When the vegetables start to get soft add the tomato paste, diced tomato, cayenne and smoked paprika and stir to combine. Once this all gets together and happy add the clam juice and stock. I usually add a bit first and stir to make a thick paste and then add the rest of the liquid. Simmer for about 15 minutes and season with black pepper and salt to taste (remember there is clam juice in there). Stir occasionally over low to medium heat.
Add the sausage and okra and simmer another 10 minutes.
Taste for seasoning and adjust if it needs it. Add shrimp and simmer for 3-5 minutes or so depending on the size of your shrimp. Cook until just pink and opaque.
Serve over rice with a nice crusty baguette and you have a meal for the ages.